Downtown Raleigh Restaurant Week

August 13-19, 2018

$5 LUNCH

SPICY SHRIMP BUN

Lightly fried tender shrimp coated in a spicy mayo sauce and served with red cabbage country coleslaw on a steamed bun

$10 LUNCH

SHOYU RAMEN

Yellow ramen noodles in Tamari pork and chicken broth served with a soy egg and mixed roasted vegetables

$20 DINNER

COURSE 1:  CUCUMBER SALAD

Fresh sliced English cucumber on a bed of red onions covered with a sesame-ponzu vinaigrette

COURSE 2: TONKOTSU RAMEN

White ramen noodles in Tonkotsu pork bone broth served with a soy egg, pork/shrimp dumplings and mixed roasted vegetables

COURSE 3: MOCHI DOUGHNUTS

Gluten free rice flour doughnut balls served with a blackberry apple brandy sauce and Videri dark chocolate ganache

$30 DINNER

COURSE 1: CUCUMBER SALAD and PORK BELLY BUN

Fresh sliced English cucumber on a bed of red onions covered with a sesame-ponzu vinaigrette

Braised Berkshire Kurobuto pork belly, pickled vegetables, fresh herbs, hoisin sauce on a streamed bun

COURSE 2: LAMB CHOP and TONKOTSU RAMEN

Marinated and grilled seven spice lamb chop

White ramen noodles in Tonkotsu pork bone broth served with a soy egg, pork/shrimp dumplings 

and mixed roasted vegetable 

COURSE 3: MOCHI DOUGHNUTS

Gluten free rice flour doughnut balls served with a blackberry apple brandy sauce and Videri dark chocolate ganache

MENU SUBJECT TO CHANGE BASED ON AVAILABILITY.  TAX AND TIP NOT INCLUDED